What I’ve Learnt Baking in an Electric Oven

I’ve always wanted to bake cakes and other goodies since i was little. And as a young child I’ve wondered how they were made, and have dreamt of doing it myself someday. Later on in life, I came to know that an oven is a must in baking. However the prices of those family-sized ovens are budget wrecker.

As a result of being a mom on a budget, hubby and I decided to purchase a single electric oven which only costs us a little over $100. This definitely is a great deal and it’s certainly within our budget. Here are things I’ve learnt baking in an electric oven.

Bought this two years back and it fits perfectly well in my tiny kitchen

+What I’ve learnt Baking in this electric oven?

  • Choose a small to medium size chicken/or any meat to roast. As hubby was also excited, the first thing he wanted to do when the oven came was to roast a chicken. And so we did. Although we chose a somewhat large chicken, it fit fine in the oven. But it took longer to roast it than what was specified in the recipe, and the browning was uneven. Maybe it would be best to opt for a small chicken-size instead.
  • Baking time oftentimes doubles and sometime triples. The first weekend after we got our oven, I baked my first moist chocolate cake. Everyone was excited! I followed the recipe to the detail since this was my first time baking in an oven, and I didn’t want to mess it up. But thirty minutes have gone by, it still wasn’t baked. And so I gave it another 15 minutes but still it wasn’t done. I was already a bit bewildered at this point and I felt disappointment slowly creeping in but I didn’t give up, and gave it another 15 minutes. And I placed a toothpick in, it came out with a bit of batter. So I gave it another 10 minutes. Then it was done!
  • Double or triple the pre-heating time. I read somewhere that in baking it is important to reach the required heat before the actual baking. So i was preheating the oven in preparation for a chocolate crinkle experiment but due to an inevitable circumstance i had to re heat the oven and had to repeat it two more times. Although I had fear the oven might explode ^_^, I did it any way thinking of that information I read from a food blog and also thinking that maybe the reason why it took a long time to bake in my previous attempts was because the oven was not hot enough to start with. Sure enough, I didn’t have to double or triple the baking time for the chocolate crinkle.
  • My oven is conventional and not convection. As it turns out this single oven we bought is conventional. Unlike convection, conventional doesn’t have a fan to circulate the heat inside the oven. This explains the uneven browning when roasting.

Having an oven no matter how tiny it is, is a dream come true for me. I’m happy to be able to bake goodies for my family. Also I’ve learned things along the way. Although it has it’s quirks, it only takes knowing how to work around it, and everything works perfectly fine.

What kind of oven do you have?

Did you have to “know it” before things ran smoothly, or was it smooth sailing right off the bat?

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